Pre-market thoughts for 9/20…

Good morning.  Just some thoughts before loading up and heading in…

Evidently the DDA (if they are the ones who decide this) are considering cancelling or shortening in its duration the Wednesday Sara Hardy Farmers Market–due to poor turn out.  This is all I have heard and how I have heard it.  It’s an interesting way of framing it.  My sales on Wednesdays are pretty awesome.  I think I have had what I would consider a poor or low-sale day twice this season–and both on beautiful, pre-Labor Day days.  I chalked it up to folks being out doing something else on such gorgeous days.  But there is a much lower flow of people on Wednesday.  However, I would also say that the percentage of people buying to just coming to the market is incredibly higher on Wednesdays, too.  They (you!) are determined.  You have your list.  You know what you want.  You might be willing to slow a bit and consider that thing or those things that were not on your list–but not for too long.  You’ve got places to be and have things to do.  This is the Wednesday market.  It’s a business–for all of us.  There are fewer vendors, too.  Maybe a half to a third of the number you see on Saturdays?  But everyone has to make their call.  They have to decide if that market or day is worth it.  Will I have the sales to justify it?  This may be a difficult presence to commit to if you are not providing staples or consistently sought after products.  But this idea of poor turn out is one I want to better understand.  By comparison, even though my sales and great–and even higher–on Saturdays, the torrent of people who saunter by staring–not even pausing–and filling that parking lot with mass IS much higher, but again, relative to actual sales a much poorer day.  So I guess my message is–as always–to invite you to please do all of your shopping–or the first stage of your shopping at your local farmers market–and if you are in or near TC then to do it at the Sara Hardy.  I want to be thinking about figuring out how to get into a winter market that is not at the labyrinth that is the The Commons.  Not to mention–I am not allowed there–or was not last year–because that market is executed by farmers themselves, and if you are new to the market and you sell what they do you will not be allowed to join it.  Maybe a problem with a few-farmer-run market?  I want to think about expanding the opportunities for more farmers and in a space that is not The Commons, NOT be concerned about a standing venue shrinking or going away.  Wrong direction TC.

So–I need to go but also wanted to share some Morganic Farm specifics with you.

Eggs are still low-ish, though duck eggs continue to rise (I got 14 two days ago!).  I am bringing about half the volume I typically bring–to both markets–likely from here on out.  So if you want eggs you best come early.  How early?  We’ll see but as early as you can–before 9am or 10am at the very latest?

For those of you missing the maple breakfast sausage that is still at least a month out I offer you this:  Or you can Google “maple breakfast sausage” yourself and see that all you really need is some plain ground pork–of which I still have likely 30 to 40 pounds of.

I have signage coming this week for my table.  You won’t see it today but hopefully by Saturday.  It will list all of the items I have for sale, pretty much always.  Beyond the eggs I have all kinds of pork cuts available in the cooler to either side of my stand area.  This includes the last few packages of bacon, brats, bulk sausage, chops, ribs, smoked hocks, steaks, roasts, butts, loins, and cutlets (smaller, tenderized steaks that come in 4-packs).  I am also bringing at least one bag of soup bones and one bag of unrendered lard for those of you seeking out these products.  I have lamb left.  It’s in the cooler with the stewing hens–of which there are only a few left until next processing–which could be this weekend if the morning temperatures are cooler.  I do all of my processing outside and cooler temps make it much more pleasant.  I also have eight new jars of freshly rendered lard this morning. (juts checked–looks like it will be next weekend as this weekend will be near 90 both days and in the 60’s next…)

Folks have asked about turkeys.  I have birds (weights range from 14 to 20 pounds each).  They are $3/pound.  If you call or email me ahead I can bring them to a specific market for you.  I do not bring them otherwise because a product like this is not what you typically see folks looking for.

So–gotta load up and tend to a few more things before turning the key in the ignition.  I hope you all have great days, hope to see you at this market, hope you are patronizing the markets wherever you live.  This time of year is so crazy with harvest I simply do not understand how folks could even want to go into a grocery store.  I’m not sure, for the items you could be looking for and that are genuinely healthy for you, what you could NOT find at the Sara Hardy right now.

See you in a few hours.  Thanks for reading.


Farm Update for Friday, September 15th


Well, seasonal change is affecting many things here on the farm.  First and foremost egg production is dropping.  My chicken egg numbers have dropped to about half of what they were two weeks ago.  I think many of my chickens are now molting.  Small feathers everywhere…  They’ve leveled off but the fact remains that I will now have to start splitting my chicken egg volume between the two market days (Wednesday and Saturday).  I’m averaging 80 to 100 eggs per day, which means about 56 dozen eggs per week, which is less than I sell on a typical Saturday.  So…if you would like eggs I strongly encourage you to either buy more when you do buy them or simply come early to the market.  I believe I will run out every market for the rest of the season.  But I want to emphasize that running out is no big deal–kinda like not having fresh, local produce year round is no big deal either.  I won’t go into the nitty-gritty on the trade-offs related to having your apples in June or your watermelon in March–you can glean that.  But I just want to note that there are plenty of other foods that we can consume when the egg levels drop.  Plenty of shifts we can make in how many eggs we eat, when we eat them, what we use them for, etc.


I have–on the heels of reading THE PLANT PARADOX and having numerous conversations with people in my life about food, eating habits, etc–started skipping breakfast most days of the week.  This has played a role in the 40 pounds I have lost since April but I also notice that I am not missing this meal.  I do not feel genuinely hungry in the morning.  And–it ensures that I do eat a good lunch which carries me through the middle and latter portions of my day.

Getting low on eggs is also not too bad of a situation as I stare down the end of the outdoor Sara Hardy Market season–or at least an undefined and known lapse in it.  The last market day is October 28th.  How will I sell my products in the minimum four-market absence at that point?  Not completely sure yet.  I have spoken with some of you at the market about potential schemes–and all are still on the table.  More to come…  😉

While chicken eggs have dropped duck eggs have risen to an almost consistent 10 eggs per day, which means I can almost guarantee about five dozen per week now.  The quail have leveled off around 20-25 eggs per day.

However, there are plenty of proteins coming off the farm (currently pork, chicken and lamb leading the way) with more diversity about to come.  In the coming days to weeks I will have: goat, rabbit, more chickens (almost sold out now), duck, and quail.  The lamb is still moving quite well.  There will be one more ram lamb taken to RRR–as soon as he hits the appropriate weight.


This week I moved my pigs to a corn- and soy-free diet.  This feed is coming from Hall’s Feeds on Long Lake Road.  Read THE PLANT PARADOX for more on this.  All of my poultry has begun a five-week incremental shift to being corn- and soy-free as well.  the thought was that the pigs would have no trouble with the change (and thus far that has been true) but that we might want to ease the birds into it.  The plan going forward is to have my herds and flocks grain-free throughout the late spring, summer and early fall–and then have them on this no corn/no soy ration through the winter, along with hay as appropriate.

I have six frozen turkeys remaining for this year.  The weight range is 14 to 20 pounds and they are going for $3 per pound.  If you’d like one please call ahead if picking up at the farm or reserve one and please prepay and I can bring it to the market for you.  I will be a raising smaller, heritage breed next year in pasturing mobile coops.

I finally got into the semi-neglected garden this past week and brought tomatoes and beets (w/greens) to the Wednesday market.  You will also see garlic and kale coming now.  The weeding and bed prep begins for the winter and next spring.  The pigs are getting quite a treat right now as they receive all the wheelbarrowfuls of weeds and annuals gone to seed.


Rendered pork lard had sold out mid-week but there is now plenty coming for tomorrow’s market and beyond.  🙂


Okay–that’s all for now.  More elaborations and pics to come.  Thanks for reading.


Farm Note for 8/29/17 (unwashed eggs, lamb, duck, etc)

Hey there,

I have always wanted to not have to wash eggs here on the farm and am finally getting there.  Starting now and more formally this Wednesday at the Sara Hardy Farmers Market I will have chicken eggs that are not washed–so can sit on your counter top if you like.  They do not and will not need to be refrigerated.  They will range from spotless to very minor scuffs on them.  They have not been washed and thus still have their bloom on them (protective coating).  On some of them I used a dry scouring pad to knock off poop, dirt, sand, straw, feathers, shavings, etc.  I will also have washed eggs for those who prefer them.  Ultimately, at some point in the very near future, I will have only unwashed eggs–which you can choose to refrigerate or not.  The cartons for now are still being dated (and will continue to be) and I have added an identification system of R for Refrigeration (needed) and NR for No Refrigeration (needed).  I went with this as I scratched my U’s and W’s (for Unwashed and Washed) on a scrap of paper and thought they might become indistinguishable.  These unwashed eggs will be very handy for those of you camping or grabbing local farm goods before heading out on a road trip.

If I can get over to RRR Tuesday I will have lamb cuts at the Wednesday market as well.  I took two lambs in last week and they are ready.  This is Morganic Farm’s first foray into processed market lamb.  Very interested in seeing how it goes.  Especially with the dogs and the lay of my land I think sheep could be a long-term presence here–though am interested in Katahdins (for hardiness and lack of wool–no need to shear) as well as East Friesians (for milk).

We came close to beginning the processing of half of the duck flock (these will technically be stewing ducks as they are all over a year old) but paused after reflecting on and outlining the refinements I want to make to my processing system.  I need to get a few more items and materials and then we should be set on processing.  Possibly this weekend–but we are getting very, very close.  🙂

In other news my Boer buck Tommy is getting his broken leg x-rayed today.  He broke it in late June/early July trying to get over a fence (we think).  He broke it above the elbow on his front left leg.  If things look well we may remove the cast today–or within a few weeks.

The ducks continue their molt (which is why this is a great time to cull the unproductive ones–fewer pin feathers) and I am getting between one and four eggs per day.  The quail eggs–which had dropped to zero eggs for a few days (from an average of 30 per day)–have started to increase again.  I got sixteen last night.

After the ducks go into the freezer (or at least some of them) more stewing chickens will be ready.  I will not 2017-raised turkeys this year.  I chose to wait and then never ordered them once I saw how the summer was going to go.  🙂  However, I do still have some 2016 turkeys in my freezers.  Maybe six of them?  Their weight range is in the 12 to 20 pound range.  They are available now–until they are gone.  I will raise and have turkeys available next year.  I am also processing the rest of the male quail in the coming two weeks.  These dress out at about 5 ounces and go for $5 per bird.

Within the next week or two I should have goat cuts available.

I have pigs ready for whole or half processing right now.  Their live weight ranges from 225 pounds to 260 pounds.

That’s all for now.  See you when you come to do your grocery shopping at this Wednesday’s and Saturday’s Sara Hardy Farmers Market.  Thanks for your ongoing support!


Farmers Markets this week–and pigs…

Good evening.

I’m sorry to those of you who may have come to my nook at the Wednesday Sara hardy and did not see me.  I was going to post about not coming–and ran out of time.  It was due the shoulder and my inability to lift anything with that arm.

As it has been healing by leaps and bounds after Dr. Olsen pulled it gently out and I have been stealing an extra hour or two of sleep the past few mornings I WILL BE at tomorrow’s Sara Hardy Farmers Market.  Something of note:

  • I may not have any ducks eggs.  They are still in the molt and daily egg counts are between 4 and 10–and then they are sold fast.
  • I will be sampling more quail eggs.  If you have not had them before or had them in a long time please feel free to inquire if I do not offer.  The past three markets I have come home empty handed–which is good. 🙂  If you have tried them before please purchase some if you like.  (unfortunately they are not free for all–they are free samples to hose who’ve never tried them)
  • In lieu of not having duck eggs and having missed Wednesday’s market I am bringing extra chicken eggs tomorrow (more than I ever have prior).  If I sell out my jaw will literally hit the asphalt.  But let’s see what we can do.
  • I’ll also have pork cuts (sans brats), whole stewing hens, and one whole turkey).  I’ll also have the remaining jars of leaf lard.  Still struggling to find time to get the regular lard rendered–though am hoping for Saturday and Sunday nights.

Speaking of pigs…I have decided not to send off my ten adult pigs to the commodities market.  My resolution on this is one of those products of a post-farmer chat and my evening chore meditations–a sort of “what the hell was I thinking?” kind of thing…  I raise pigs to go directly to consumers.  There are certain and rare circumstances whereby I will bypass that–but after doing it twice I cannot bring myself to do it again.  So I do have ten pigs available if anyone is considering a whole or half hog this time of year.

As far as loading goes I have decided that loading them myself IS something I want to be able to do–so will be spending a chunk of this weekend undoing a pasture near the loading ramp and redoing it–for ease of getting pigs into it and making them feel more comfortable themselves period.  One way or another this will work.  🙂

Whelp–ten o’clock–time to head for bed.  3:45am comes early.  Remember, please do all of your shopping at your local farmers market.  This time of year especially you can find pretty much everything you are looking for.  We appreciate it.

Oh–and here is a final dramatic tidbit–last night, I let the four dogs (Jack was in the kennel) out to go potty before bed–while I brushed my teeth–and what happens?  The dogs get excited and bolt into the darkness and before I even get to the back door I smell the raunchiest skunk smell I think I have ever smelled.  The kind you think it actually coating your sinuses, or on your tongue.  I haul out and get the dogs in–but they of course brought MORE of the smell in with them!  So out they went—but into the kennel by the back door.  Incense lit–I decided to verify if they all actually got it (I’ve grown so used to sleeping in a room surrounded by dogs that I did not want to be without…).  Hawkeye and Rosie passed the sniff test–Willa and Chloe did not.  So those two stayed out until tonight–as they have miraculously passed it.  I know Willa seemed to know she’d gotten zapped with something as she was uncharacteristically digging and PUSHING her torso through the lower soil layer–as if she was giving herself and intense dirt bath, rolling and writhing.  But thank goodness-tonight–they’re all good.

See y’all tomorrow!


Getting out of pigs…

Good day all.

Well, as my mind swirls and observations continue I have to make some interesting and creative decisions about the future of my farm.  All but three of the dairy goats have gone.  As I make final arrangements for them next up are the pigs.  I am selling off all of my pigs (pretty much).  I have 11 adults and 13 piglets.  The current plan is for the adults to leave the farm this Sunday to be auctioned off.  This is one of the least desirable ways to move livestock.  It is as close as a non-cafo farm gets to being a cafo farm.  The pigs will be taken to St. Louis, MI and auctioned off to processors around MI and outside MI.  The pigs will enter the mainstream flow of pork that circulates around this country.  I only lose money on this–but as they say, it stops the bleeding.  (I have done this twice before–after a distributor said they’d take pigs and then backed out–and I had several dozen to move fast).  But the decision must come so that I can focus my energies and time on things more scale-able to a single-person farm.  If you want to order a whole or half pig from me you must do it by late Saturday night.  After that, as of sometime Sunday morning, I will be adult pig-free for the indefinite future.

If you want to buy a live adult pig from me you can–they are $250 each–and we can hire Wyatt Lambert for $2/mile (one way) and he can load it and deliver it to you.

That will leave 13 piglets.  These are available for other farmers and homesteaders for $60 per pig.  Males are uncastrated as I have had zero taint appear in my line.  There is the slightest, slightest–SLIGHTEST–chance that if I get to a point and all I have are only females or only males left I may keep 3-4 for spring slaughter for customers.  So long as there is no reproduction going on–we can be good.

But if not, all of these pigs will go and I will be taking an indefinite break from pigs.  My apologies to the many dedicated and die-hard supporters and customers of my pigs.  I need more of you–which why I am least shedding my numbers–and because of you that I may keep some as the numbers dwindle.  🙂  Thanks so much and spread the word.


Unrelenting Life…

So it’s been a busy and–as always–interesting day here at Morganic Farm.

I have moved some livestock today.  Along with a male piglet and a down payment on two female piglets and two doe goats–I said goodbye to Lavender and her beautiful, sweet daughter today.  Lavender–and Flora–who leaves Tuesday evening–were the daughters of the greatest goat we ever had–Annie.  The thing about Lavender was that she looked a lot like Annie (she had those little Lamancha nubbin ears) and she had likely the sweetest disposition (with Flora running a close second) of any of our goats ever.  I am thankful that she is going to a good home and left with her daughter–so she has close companionship as she explores a sizable property not too far from where we are.  But I  do and will miss her all the same.

I was doing the chickens tonight–kinda late–as people seemed to be coming and going all day today–and suddenly the piercing chirps of newborn chicks hit a certain depth in my brain and to cause me to pause and look around.  Sure enough, on the slope down north from the hoophouse, there were about eight black baby chicks scattering about with those cartoonish legs that you can’t really even see and chirping like crazy.  If you’ve ever gone to the post office after 7am after “getting THE call” you know the sound.  So I kept a watchful eye on them, kind of half monitoring them, and maybe more scanning the landscape for their mama.  Usually when chicks are born outside like this they make these incessant calls and their mama stays close and keeps a good eye on them.  No one was even near them.  As they scattered, sampling every hen and rooster–and even me–as their mama–with none of us owning up to it–they reclined into pairs and just kind of hung out, like jobless men in the 30’s smoking cigarettes, huddled around a burn barrel in a vacant lot.  If I left them out they would die–from exposure if not gobbled up by a weasel, fox, coyote, or even one of our barn cats–Thief or Shadow.  So I finished the layers and went a got a five-gallon bucket, gathered them up, and brought them up to the barn.  I kinda loathed it–having so much to do and knowing so much would be undone from today as my head hit my pillow later tonight–but just shrugged it off as, well, here are these chicks, they need heat, water and food–in that order–and it looks like no one is gonna do it but me–AND I get four free replacement hens if they all make it. 🙂

So here they are–and how they will spend the next few weeks at most:


Sleep well chicks.  And welcome to my world.


Morganic Farm is also selling its Angora Rabbits

From my daughter Lovisa’s ad:

French Angora Rabbits

Hazelnut Rabbitry/Morganic Farm
Is selling all of their French Angora rabbits. They would make great wool pets for
spinners, or good breeding stock. All rabbits are under 3 years old, but old enough to
breed. They are all pedigreed and come from great spinning lines.
CB’s Caesar (chestnut buck) – $120
Hazelnut’s Hogarth (fawn buck) – $70
Hazelnut’s __________ (tort doe) – $60
Hazelnut’s ___________ (chestnut doe) – $60
Visit​ for more info and pictures, or call 231-632-9775

Pre-Market Note for Saturday, August 12

Good morning,

Just a brief note before applying the accelerator–

Hope to see you all this morning.  Not sure who ordered the sprinkles but they are supposed to wane around 8am.  This is all good.  High (in Fife Lake) of only 73 today and low tonight of 49?  Wow…sorry–easily distracted.

I have three jars of recently rendered leaf lard available.  Four sold Wednesday.  John–if you are reading this–I hope you got my message and hope to see you today. 🙂

I am sold out of regular rendered lard.  However I have thawed about eight more pounds and will begin rendering that when I get back from the market today.  From 2pm Saturday until bedtime Sunday I really need to and try to crank out whatever I can–because once Monday hits it’s more or less all over. 🙂

I will also be processing the rest of my male quail this weekend.  That should create about twenty to thirty birds for consumption.  Ten are already spoken for.  The rest should appear at the Wednesday market.

A turkey moved last week–so I will have another one today.  It’s 10.25 pounds (@ $4/lb).  A beautiful-looking bird.  I will also have stewing hens available.

I will only have four dozen ducks eggs.  Alas, the ducks have begun to molt.  They should be putting out 20-30 eggs per day.  Yesterday I got three.  So please come early if you want duck eggs.  A couple dozen have some humongous eggs in them.  If you angle the lid just right and slide it a little forward or outward as you close them you can kind of wrap that mache lid around the huge egg and close the carton safely.  I will continue to sample quail eggs like crazy as long as they are producing more than I typically sell (which means 4-8 dozen per market).  Please come by and do not be shy about inquiring about the quail eggs and sampling them. 🙂  I and thus you should be good with chicken eggs for the foreseeable future. 🙂

That brings us to pork cuts.  I am bringing a nice selection of sausages, bacon, various roasts, one tenderloin, chops, ribs, and something I really love and have ordered more of–pork steaks.  This is essentially a roast sliced up.  They are awesome to work with and yield more meat than the chops.  I also have two packages of brats.  From what I can tell these might be my last two packages for a couple of weeks.  Finn and I got two pigs loaded up and off to RRR Thursday.  One of them is a market cut pig so will have more brats coming.

So time to grab snacks and coffee and ramble on down the road to the Sara Hardy.  See you soon!


Leaf lard, quail egg sampling, duck eggs, whole and half hogs, lamb and mutton, today’s Sara Hardy, fall omnivore CSA shares…

Good morning all,

Just some notes before loading up and heading in for today’s Sara Hardy Farmers Market.

I have approximately seven 16-ounce jars of rendered leaf lard from the seven pounds I rendered this past weekend.  The price per jar is $16.  Sevens and sixteens all around…

Quail egg sampling was such a hit on Saturday that it will continue indefinitely.  I sold more than I typically do and I sampled out all of the rest–20 dozen all together.  Thank you and enjoy!  I’d rather give it out for free than to waste them, stuff myself with them, or simply feed them to the pigs.  If buying the sale price of $4 per dozen also continues. 🙂

I believe the ducks have begin to molt–given the volume of feathers in their yard and in their coop–and the fact that their numbers–well over 20 per day just two weeks ago–have dropped to 3-8 per day.  Thus I have a whopping four dozen duck eggs heading into today’s market.  I share this for context and to give the Facebook following duck egg lovers a head start.  😉  I need to read up more on this but it could last–if I am not mistaken–about a month.  No–my ducks are not spring chickens but their numbers should still be around 20-30 eggs per day.  Last night while returning home from town with my son, Finn, I did start thinking about my next batch of meat/egg heritage ducklings to order…will be reading more on that in the coming days and maybe pulling the trigger now instead of waiting until January or March.

An order for two whole hogs goes out to RRR tomorrow.  I still have 8-10 hogs available for processing.  Live weights are falling in at or above 250 pounds.  I am sure I have a boar that is close to 300.  The longer you wait the higher the price, but also the more product you will get.  I encourage all to get all of the fat for rendering, the organ meat and the bones.  The bones are great for soup stock creation or for your dogs.  If you do use them for stock do not then give them to your dogs as they may splinter and harm your dog via chewing or ingestion.  I take spent stock bones and lay them in my garden beds–in a vein attempt to leach the calcium out of them.  I do find that they then bleach out and start to disintegrate.  I think I am liking this over the “toss them into the center of the compost pile and hope for the best” historical method.

RRR will have some pressure coming from fair season processing so get your order in sooner than later to avoid having to wait an additional 1-3 weeks on top of the customary 2-3 weeks for processing and smoking.

My daughter, Lovisa, and I are looking at the calendar and thinking about a time soon to send in two young rams and a ewe for processing into lamb and mutton for the freezer.  Please keep your eyes alert for the next news on this.  I am very much looking forward to finally being able to offer these items on my farm.  Consider them a staple offering and ongoing.

That’s about all for now.  Hope to see many if not all of you at this morning’s Sara Hardy Farmers Market.  I think the weather will favor us.  I am beginning my considerations and calculations for a fall omnivore CSA share.  Items to be included are: eggs (your choice of chicken, duck and/or quail), pork, lamb, mutton, rabbit, stewing hens, raw goat milk (yes–that’s right), root vegetables, salad greens, and more.  Please let me know your thoughts on this and if you think you or someone you know might be interested.

Thanks for reading, have a great day and talk to you soon!  🙂


Thanks, market pricing, pigs moving, poultry meat

Good morning all–

First off thank you to everyone for your comments and emojis re: Genevieve and mines split.  It is not easy–no matter how right it is.  It is not something one thinks too much about, let alone plans for, when hooking up with another.  We each have work to do and an interesting road ahead.  Thank you again for your love, support, confidence, and empathy.  It absolutely helps.

This week at the Sara Hardy Farmers Market several pricing changes have occurred for Morganic Farm:

  • Duck eggs are now back at $6/dozen
  • Bacon and brats resume their regular pricing of $8/pound
  • All other pork cuts remain on sale as do chicken eggs
  • Quail eggs will be free for sampling until they are gone.  If you have never tried quail eggs before now is your chance.  I will assess the popularity of the product (ideally moving it beyond the multitude of comments and into actual purchases) between now and October and then decide if I will offer them again.  Quail eggs are convenient to prepare and use and very healthy.  An unfortunate aspect to them is that one who does not incubate and hatch them themselves must purchase minimums of 100 (of which they are always 50/50 females/males) and hope to move the 30-45 eggs/day you will get from those little hens.  Unfortunately, they are not moving.  I process the males and feel bad processing productive females.  So for tomorrow and maybe next Wednesday quail eggs will be free.  If you like them come back and buy them.  If you do not–and that’s fine–I’ll know it is an enterprise that should end.

I am taking pigs to RRR for processing Thursday, August 10.  If you are interested in getting a half or whole now is a great time.  My adult pigs are currently at 230 to 275 live weight.  This means that for a whole pig–if you take all the bones, fat and organs that you can get and use from your pig you could end up with just under 200 pounds (max./high end) of product to enjoy.  Please send me an email if you are interested.  $100 either mailed, Paypaled (call me with your cc number) or cash or check handed to me at tomorrow’s or next Wednesday’s market secure your whole or half pig.

Preparations and planning are under way for whole ducks and more whole quail.  Stewing hens are currently available for $3/pound and are weighing in at 3 to 4.5 pounds per bird.  These birds are great at providing meat for soups, stir fry and any other meal calling for chicken.  The meat, little fat and bones also make an awesome broth for later use.  These birds are older (2-3 years) and more muscular than your 8 to 12 week old broiler and thus need to be cooked in water and for a longer period of time (min. 4 hours).  Stewing hens will be available from now until they are gone or are handed out in next spring’s CSA shares.

That’s all for now.  Have a great day out there, enjoy the cooler nights for sleeping and hope to see you at the market tomorrow or the farm this weekend. 🙂